Photo: John Gundy

Bettina Schormann began her career in culinary arts in after receiving a degree at the University of Windsor. Her culinary achievements include the winner of the Lindt Chocolate and Pastry competition, the Ontario Hospitality Institute Professional Development Award Pastry Chef as well as further study in Toronto, New York and Paris.

Schormann is currently the Head Pastry Chef at the Ancaster Old Mill, and co-author of the bestselling cookbook Earth to Table: Seasonal Recipes from an Organic Farm.

GFR: What's brought you to the forefront of your profession? What makes you a great a chef?

Bettina Schormann: I am very passionate about food – and truly enjoy satisfying people with flavour. With the help of a very talented team, we are able to coax what is best out of the food.

GFR: Why do you think food is such a significant and important element of culture?

BS: We eat every day, and the more engaged we are with what we eat, the more satisfying the eating is – cooking, buying, entertaining, sharing with friends and family…the whole experience is very important.

GFR: Philosophers have debated the socio-political concept of "the good" for thousands of years. What do you think "good food" means?

BS: When you have knowledge of where the food has actually come from – not necessarily local, or organic, but a general sense that what you are consuming has a source – that it's not from outer space.

GFR: What's is your secret culinary faux pas?

BS: I hate cleaning up the mess.

GFR: What about fast food? What's the best thing you can cook at home in 20 minutes?

BS: The French apple tart: about five minutes to assemble, and 15 minutes to bake and make caramel sauce. (As long as you have the puff dough ready, of course!)

Visit earthtotable.ca to learn more about Bettina Schormann.